Species with data from:

Rega, B.; Fournier, N.; Nicklaus, S.; Guichard, E., Role of pulp in flavor release and sensory perception in orange juice, J. Agric. Food Chem., 2004, 52, 13, 4204-4212, https://doi.org/10.1021/jf035361n .

20 matching species were found.

For each matching species the following will be displayed:

• Chemical name
• Chemical formula
• Structure image (if available)

Click on the name to see more data.

1. Limonene (C₁₀H₁₆)
   
2. Linalool (C₁₀H₁₈O)
   
3. α-Pinene (C₁₀H₁₆)
   
4. p-Cymene (C₁₀H₁₄)
   
5. β-Myrcene (C₁₀H₁₆)
   
6. γ-Terpinene (C₁₀H₁₆)
   
7. Cyclohexene, 1-methyl-4-(1-methylethylidene)- (C₁₀H₁₆)
   
8. Hexanal (C₆H₁₂O)
   
9. Octanal (C₈H₁₆O)
   
10. 1-Octanol (C₈H₁₈O)
    
11. Ethyl Acetate (C₄H₈O₂)
    
12. Butanoic acid, ethyl ester (C₆H₁₂O₂)
    
13. Hexanoic acid, ethyl ester (C₈H₁₆O₂)
    
14. Naphthalene, 1,2,3,4,4a,5,6,8a-octahydro-4a,8-dimethyl-2-(1-methylethenyl)-, [2R-(2α,4aα,8aβ)]- (C₁₅H₂₄)
    
15. Acetone (C₃H₆O)
    
16. Naphthalene, 1,2,3,5,6,7,8,8a-octahydro-1,8a-dimethyl-7-(1-methylethenyl)-, [1R-(1α,7β,8aα)]- (C₁₅H₂₄)
    
17. Acetaldehyde (C₂H₄O)
    
18. (2S,4aR,8aR)-4a,8-Dimethyl-2-(prop-1-en-2-yl)-1,2,3,4,4a,5,6,8a-octahydronaphthalene (C₁₅H₂₄)
    
19. β-Ocimene (C₁₀H₁₆)
    
20. (+)-4-Carene (C₁₀H₁₆)